Figure 10: Mean product liking scores for flavour and texture as indicated by90 consumers, where R0S0-0% rind and 0% soy flour; R0S4-0% rind and 4%soy flour; R0S8-0% rind and 8% soy flour; R8S0-8% rind and 0% soy flour;R8S4-8% rind and 4% soy flour [Flavour LSD (P=0.05)=0.41, Texture LSD(P=0.05)=0.42]. Means within each attribute with the same letter do not differsignificantly (P>0.05).